Mini Egg Galettes

photo by   Jessica Chappe

Galettes are an easy and elegant dish that can be served as a savory or sweet meal for basically breakfast, lunch, dinner, and dessert! How versatile. I was inspired one night in my quest to decide what to make for dinner by Ottolenghi's Jerusalem cookbook. There is a recipe for a similar egg galette that requires puff pastry and only yields one large galette. I wanted to make special little galettes that each of my roommates could enjoy. I served them with a simple green salad.


For the dough –

4 cups of flour

2 sticks of  unsalted butter

2 eggs

2 tsp salt

6 tbsp. water

For the filling –

1 ½ cup grated parmesan

½ cup of goat cheese

Handful of cherry tomatoes

Half a red onion

4 eggs

Olive oil

Brown sugar





  1. Dough – preheat oven to 400 F. Mix flour in a bowl with cold cubes of butter. Once mixed add the salt, eggs, and water, and thoroughly mix with your hands until you have a ball of dough. Wrap the dough ball in plastic wrap and store in the fridge for around half an hour.

  2. Crusts – split the chilled dough into 4 separate smaller balls of equally sized dough. Roll out each ball so that it is flat but not so that it is too thin. In the center of each rolled out crust, spread goat cheese and sprinkle parmesan, crack pepper, sprinkle salt and rosemary. Fold the edges of the crust in so that small walls are made around the center and so that there is room to crack the egg later. Grease baking sheet. Transfer crusts onto cooking sheet and cook crusts for 14-18 minutes.

  3. Veggies – chop tomatoes and onion and sauté them so that the tomatoes are just a little soft and so that the onions are caramelized. Sprinkle a little bit of brown sugar onto the sauté along with a little salt, pepper, and rosemary

  4. Togetherness! Take the par-baked crusts out of the oven. Crack the eggs into each crusts. Put the sautéed veggies around the edges of the cracked eggs. Slide the baking sheet back into the oven and bake for 7-10 more minutes but check them frequently to make sure that they are not burning and that they are keeping their form.